Ingredients:
- Cendol:
- 100 g rice flour
- 25 g tapioca flour/starch
- 500 ml pandan juice (blend 8-10 pandan leaves with water, then strain)
- Pinch of salt
- Palm Sugar Syrup:
- 200 g palm sugar (gula merah)
- 150 ml water
- 2 pandan leaves, knotted
- Coconut Milk:
- 400 ml coconut milk
- Pinch of salt
- Additional:
- Ice cubes
Instructions:
1. Make the Cendol:
- In a saucepan, mix rice flour, tapioca flour, and salt.
- Gradually add pandan juice while stirring to avoid lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
- Prepare a bowl with ice water.
- Pass the cendol mixture through a cendol sieve or a potato ricer directly into the ice water. This will create the cendol strands. Set aside.
2. Make the Palm Sugar Syrup:
- In a saucepan, combine palm sugar, water, and pandan leaves.
- Cook over medium heat, stirring until the sugar dissolves and the syrup thickens slightly.
- Remove from heat and discard the pandan leaves. Let it cool.
3. Prepare the Coconut Milk:
- In a saucepan, heat the coconut milk with a pinch of salt over low heat. Do not boil.
- Remove from heat and let it cool.
4. Assemble the Es Cendol:
- In a glass, add a generous amount of ice cubes.
- Add the cendol strands.
- Pour the palm sugar syrup over the cendol.
- Lastly, pour the coconut milk over the top.
Tips:
- For a richer flavor, use freshly squeezed coconut milk instead of canned.
- You can adjust the amount of palm sugar syrup to your liking.
- For an extra treat, add some jackfruit pieces or red beans to your cendol.
- You can find cendol makers online or at Asian grocery stores to make the process easier.
